Chicken Enchiladas with Chile Cream Sauce

Chicken Enchiladas with Chile Cream Sauce

Chicken Enchiladas with Chile Cream Sauce


Makes 6 servings


2 cups green chile salsa
1 cup chicken broth
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 tablespoon flour
1 tablespoon vegetable oil
1 small onion, quartered, sliced
3 cloves garlic, finely chopped
3 cups chopped cooked chicken
3/4 cup toasted pine nuts
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 cups (8 ounces) shredded Mexican cheese blend or Monterey Jack cheese
12 (6-inch) corn tortillas
Chopped cilantro


  1. Preheat oven to 350°F. Lightly grease 13X9-inch baking dish.
  2. To make cream sauce, combine salsa, broth, cream, Parmesan cheese and flour in large saucepan. Cook and stir until slightly thickened. Pour half of sauce onto bottom of prepared pan.
  3. To make enchiladas, heat oil in large skillet over medium-high heat. Add onion and garlic; cook 1 minute. Stir in chicken, nuts, salt, cumin and pepper; set aside.
  4. Heat tortillas in small skillet over high heat for 30 to 40 seconds on each side. Top each with 1/4 cup chicken mixture and 1 tablespoon Mexican cheese; roll up. Place in baking pan. Top with remaining sauce and Mexican cheese. Bake, uncovered, 15 to 20 minutes or until heated through. Garnish with cilantro.

Check out more recipes for Mexican